Chicken Queso Taco Salad

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Yesterday was one of those days where I simply was not feeling inspired to cook… unfortunately the whole weeks been a little like that….so I texted a friend of mine to ask what she’s making with high hopes of copying her idea.

But she was having chicken alfredo which I just made last weekend and we ate leftovers for way too long. So I was back to square one. Then she mentioned the word salad… and that got me thinking. I was already craving Qdoba’s Queso Burrito so why not convert that into a chicken taco salad? It just suddenly made sense that it would be so good. I couldn’t believe that I’ve never thought of it before!

So away to the kitchen I went….. the results were fabulous and most definitely husband approved. It was a fun twist to the normal taco salad and the queso gave it the kick I was looking for. Oh, and it was simple too.

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Slice, dice, and chop your veggies. Whatever shakes your boat.Β (Don’t judge me too hard on the iceberg lettuce because thats the only thing I had in my fridge!)

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Layer your rice and beans on a sizable plate.

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Add the cooked chicken and a generous amount of queso sauce.

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Decorate with veggies, chips, and salsa. Top with sour cream. Enjoy! (Oh, and slices of Avocado would be just heavenly!)

Chicken Queso Taco Salad

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 1/2 cups rice
  • 3 cups water or chicken broth
  • dash salt
  • Combine rice ingredients into medium sauce pan. Bring to boil cooking one minute. Turn off heat and let set for 20 minutes.
  • 1 can black beans seasoned lightly with garlic, cumin, and taco seasoning
  • Warm in small saucepan over low heat.
  • 1 tbsp oil
  • 2 chicken breast cut into bitesize pieces
  • 1 tsp lime or lemon juice
  • 1 tsp cumin
  • season all to taste
  • 1 tsp taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 cup chopped onions
  • 1/4 cup chopped peppers

Heat oil in skillet over medium to high heat. Add chicken, seasonings, onions, and peppers. Cook for 10 minutes or until no longer pink.

QUESO DIP

  • 1/2 onion chopped
  • 3 small sweet peppers chopped
  • 1 jalapeno seeded, finely diced
  • 1 garlic clove, minced
  • 1 tbsp oil
  • 1 1/2 tbsp flour
  • 1 1/2 cups milk
  • 3/4 tsp chili powder
  • 1/2 tsp cumin powder
  • 3/4 tsp salt
  • tabasco sauce to taste (depending how hot your jalapeΓ±o is you won’t need much)

Fry onion, peppers, and garlic in oil until tender. Add flour. Whisk until combined. Add remaining ingredients and cook until thickened.

  • Add: 2 slices velveeta cheese
  • 1 cup colby jack
  • Stir until completely melted.

Veggies:

  • Lettuce
  • Tomatoes
  • Green Onions
  • Peppers
  • Black Olives

Serves: 4

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